Mushroom Ragu with Soft Polenta

For the Ragù—
Saute:
1/4 cup shallots, sliced
1 lb. assorted mushrooms, sliced or quartered (4 cups)
2 t. olive oil

Add; Finish with:
3/4 cup tomatoes, diced
1/2 cup vegetable broth
1/4 cup dry sherry or Madeira
2 t. balsamic vinegar
1 t. tomato paste
1 T. chopped fresh parsley
1 t. minced fresh thyme
Salt and pepper to taste

For the Polenta—
Bring to a Boil; Whisk in:
1 1/2 cup skim milk
1 1/2 cup water
1 t. kosher salt
1/4 t. ground nutmeg
Pinch of white pepper
3/4 cup yellow cornmeal
3 T. light cream cheese, cubed (1 1/2 oz.)
3 T. Parmesan cheese, grated

Saute shallots for the ragù in a large saute pan coated with nonstick spray over medium heat until soft. Increase heat to high, add half the mushrooms, and saute until browned; remove from pan. Add olive oil and saute remaining mushrooms. Resist stirring them too much—the longer the contact with the pan, the better the browning.

Add tomatoes, broth, sherry, vinegar, and tomato paste. Reduce heat to low and simmer for 15 minutes. Finish with herbs and seasonings.

Bring milk, water, and seasonings to a boil for the polenta in a saucepan. Whisk in cornmeal; reduce heat to low and simmer 5 minutes, stirring often. Fold in cheeses before serving.